Torshi Kalam (Pickled Red Cabbage)

This colorful pickle is easy to prepare and makes a perfect side dish to variety of foods, specially meat dishes. Unlike other pickles, it does not need couple of days to be ready to serve. You can serve it right after preparing.

Serves 2 Cup
Prep time
Cook Time


  • 500 Grams
    red cabbage
  • 2 Cups
    red vinegar
  • 1 Cup


  1. Shred the cabbage and place in a pot.

  2. Add the vinegar and sugar to the cabbage and simmer on low heat until the liquid has reduced by about half and cabbage is tender.

  3. Allow it to cool down and it´s ready to serve.
    If you keep it in a jar and seal, It will last for a month in fridge.

3 reviews for Torshi Kalam (Pickled Red Cabbage)

  1. Anonymous


    Sounds good can’t wait to make it

    • Marzie


      I’m sure you will like it.

  2. tahereh





    I always wanted to cook Persian food. Now I can! THank you for sharing recipe

  4. Serpah


    What is red vinegar? Is this red wine vinegar?

  5. Fernando Serr


    This recipe is amazing! I’d tried here in Brazil.

  6. Kathryn


    Really good, certainly the best red cabbage recipe I’ve made

  7. Nicola Valenta


    Love it.. easy to make and keeps well

  8. base


    Torshi is made by bacteria by way of fermentation. This is a recepy for pseudo-torshi made by heat.

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